Grilled Peach Burrata Salad (Printable)

Sweet grilled peaches meet creamy burrata and fresh arugula with balsamic glaze in a fresh summer mix.

# What You'll Need:

→ Produce

01 - 3 ripe peaches, halved and pitted
02 - 5 ounces fresh arugula
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, thinly sliced
05 - Fresh basil leaves for garnish

→ Dairy

06 - 2 balls fresh burrata cheese, approximately 4 ounces each

→ Pantry

07 - 2 tablespoons extra-virgin olive oil, plus additional for drizzling
08 - 2 tablespoons balsamic glaze
09 - 1 tablespoon honey
10 - Flaky sea salt to taste
11 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat a grill or grill pan to medium-high heat until hot.
02 - Brush the peach halves lightly with 1 tablespoon olive oil and drizzle with honey.
03 - Place peaches cut side down on the grill and cook for 3 to 4 minutes per side until grill marks appear and peaches are slightly softened. Remove from heat and allow to cool slightly, then slice each half into wedges.
04 - In a large bowl, combine arugula, cherry tomatoes, and red onion. Toss with remaining olive oil and season with sea salt and black pepper to taste.
05 - Arrange the dressed salad mixture on a serving platter and top with grilled peach wedges.
06 - Gently tear the burrata into pieces and distribute evenly over the salad.
07 - Drizzle with balsamic glaze and additional olive oil if desired. Garnish with fresh basil leaves.
08 - Transfer to individual plates or serve directly from the platter immediately.

# Expert Tips:

01 -
  • Grilled peaches taste like summer condensed into something you can actually eat—caramelized, juicy, and nothing like canned.
  • The burrata melts slightly against warm peaches and creates this luxurious creaminess that makes a simple salad feel special.
02 -
  • Don't halve and pit your peaches too far ahead—they'll oxidize and lose that just-picked freshness that makes this salad sing.
  • The contrast of warm peaches and cold burrata is essential to the dish; if your burrata gets warm, the salad loses its textural magic and becomes one-note creamy.
03 -
  • If your red onion tastes too sharp, soak the slices in cold water for 5 to 10 minutes before adding them to mellow the bite.
  • Make sure your burrata is truly cold when you tear it—take it out of the refrigerator only moments before serving so the creamy interior stays luxuriously soft.
Go back